Effect of Feeding Duration on Sensory Quality of Lamb

V. Gkarane; P. Allen; R.S. Gravador; N.P. Brunton; N.A. Claffey; A.G. Fahey; A.P. Moloney; L.J. Farmer; M.J. Alcalde; M.G. Diskin; F.J. Monahan

Effect of Feeding Duration on Sensory Quality of Lamb

In: 63rd International Congress of Meat Science and Technology

Authors:

V. Gkarane

V. Gkarane ¹School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland

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P. Allen

P. Allen ²Teagasc, Food Research Centre, Ashtown, Dublin 15, Ireland

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R.S. Gravador

R.S. Gravador ¹School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland

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N.P. Brunton

N.P. Brunton ¹School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland

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N.A. Claffey

N.A. Claffey ¹School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
³Teagasc, Animal & Grassland Research and Innovation Centre, Athenry, Co. Galway, Ireland

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A.G. Fahey

A.G. Fahey ¹School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland

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A.P. Moloney

A.P. Moloney ⁴Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Co. Meath, Ireland

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L.J. Farmer

L.J. Farmer ⁵Agri-Food and Biosciences Institute, Newforge Lane, Belfast, BT9 5PX, Northern Ireland

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M.J. Alcalde

M.J. Alcalde ⁶Department of Agroforestry Science, Agricultural Engineering College, University of Seville, Spain; frank.monahan@ucd.ie

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M.G. Diskin

M.G. Diskin ³Teagasc, Animal & Grassland Research and Innovation Centre, Athenry, Co. Galway, Ireland

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, and

F.J. Monahan

F.J. Monahan ¹School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland

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Type:: Chapter

Pages:: 172–173

DOI:: https://doi.org/10.3920/9789086868605_066

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The aim of this research was to establish whether the duration of feeding a cereal concentrate-based diet pre- slaughter, affects the sensory quality of lamb meat. Thirty-three Texel × Scottish Blackface lambs (11 per group) received the concentrate ration for 36, 54 or 72 days pre-slaughter. Descriptive sensory analysis (using a trained panel) and flavour volatile analysis were undertaken. The sensory analysis showed that Intensity of Roast Meat Aroma and Intensity of Lamb Aroma were significantly higher (P<0.05) in the 72-day group. Volatile analysis showed that p/m-cresol and 1-pentadecanol were higher (P<0.05), while (Z)-4-heptenal, (E,Z)-2,6-nonadienal and γ-octalactone were lower (P<0.05) in the 72-day group.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effect of Feeding Duration on Sensory Quality of Lamb

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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